Recipe: Grilled Parmesan Broccoli

Want to know the secret to getting my daughter to eat her broccoli? Marinating it in lemon juice and olive oil, then showering it in lots of Parmesan cheese before grilling it into tender submission. We polished off the whole bowl of florets covered in crisp, cheesy bits, fighting over the last little pieces that were extra-smoky and charred. If you want a grilled vegetable side dish that might potentially outshine any meaty main it’s served next to, this recipe is it.

The reason why the broccoli needs to be marinated with olive oil and lemon juice is twofold: The marinade adds flavor and a bright counterpart to rich Parmesan cheese, and acts as a glue that keeps the grated Parmesan cheese from falling off. As the broccoli grills, the cheese melts and browns at the edges, adding savory flavor and little crispy bits. It’s a reminder why a dusting of Parmesan almost always makes things better. Don’t forget to zest the lemon before you juice it for the marinade — it adds a nice zip to the finished dish.